Double Espresso - When You Touch !!EXCLUSIVE!!

Latin American Arabicas deliver that delicious malty toasted cereal note that sings above this beautifully balanced cup. The Ugandan Robusta rounds out the blend by softening its sweetness but Double Espresso Dolce remains an ode to the sweet life. When what you want is more coffee, not more punch, this exceptionally smooth double espresso is a dulcet song to your palate.

Double Espresso - When you touch

In the case of espresso, we must first decide on which portafilter we want to use; either the single or double spouted portafilter. Sitting inside the portafilter is a filter basket held in place with a spring.

If we actually brew the coffee, what you will notice is that if you cut off the shot when the scale reads 40 grams, the drips of espresso at the end will contribute to your final yield causing you to overshoot the target by a few grams.

Press the filter size button to select what size espresso you want, Single or Double. In this example we will be making a double shot.

I have the same problem, and to solve it i just use the double wall (pressurized) baskets. Pulls a good shot within espresso range everytime. I think i burned through 500g of coffee beans experimenting with the grind size, amount and tamping pressure and NEVER got it right :( any suggestions aside from using the double wall baskets?

Our espresso machines are designed to use the right dose of freshly ground beans, ensure precise temperature control, optimal water pressure and create true microfoam milk essential for latte art. You're only a touch away from getting the 4 keys formula used by professional cafe machines.

Tip - For optimal flavor, control the speed of the espresso flow. Generally, grinding finer will slow the flow and grinding coarser will speed it up. A good guide to start with for a double shot is a 19g dose resulting in 38g of liquid coffee, extracted within 20-30 seconds.

Further confusion stems from a distinction over "single" or "double shots". Unfortunately, as America was relatively late to the espresso game, the nomenclature was established in Europe while we were still drinking Sanka.

So what is a "double" today? There is no standard. A double can be virtually anything pulled with a double or triple basket in a size range of 14 to 115 grams of liquid espresso. Good job, coffee industry. Way to make things easy.

At Clive, we are striving to make sense of all of these legacy terms to help consumers make great espresso at home. We have dispatched all mention of single and double shots, in favor of brew ratios. We have also centered around the use of a triple basket, as it seems to be more forgiving than the single or double, especially in the 53mm variety. It also seems to be gaining favor in the most prominent cafes.

These are good glasses for espresso, no doubt about it.price is on pointGood size to fix an espresso shot or doubleComfortable to holdCould they be better, I think so : the walls feel really thin and after a minute or two you can feel the heat on the outside of the glass, but they do keep the espresso warming then most glasses

Usually dose is measured in grams and it is widely seen that for double espresso you should use something between 14 and 24 grams of coffee. 14 grams used to be truth back in the days when coffees used in espresso where roasted darker but during last 10 years the doses have increased as lighter and lighter roasts have been used in espresso.

You can read more about the steps to make perfect espresso from my previous blog. Using proper routines will help avoiding channelling and will always lead to a better tasting espresso. Try to be like a machine when making espresso!

Brew your favorite cafe-quality espresso drinks at home. Brew a single shot or a double shot or customize the extraction process using the manual settings. With 15 bars of pressure, the TRU Touch Screen Espresso Maker ensures optimum extraction every time. Use the adjustable steam controls and steam wand to create rich, textured foam for cappuccinos and lattes. Or use the steam wand to dispense hot water for teas and other hot beverages like an Americano. Use the warming plate on the top of the machine to pre-heat your cup and help maintain the desired serving temperature. The two piece drip tray slides out to accomodate taller mugs. The large 56 ounce water tank detaches from the brewer for easy filling, emptying and cleaning. Creating the perfect espresso, cappuccino or latte has never been easier!

The purpose of the double wall is that when the water is being pushed through the coffee and subsequently through the filter, the water then needs to pass a second set of holes. In turn this creates more pressure which helps force the flavour out of the coffee.

With just two buttons (one for an espresso and one for a lungo), the Essenza Mini is especially simple to operate. And if you want to adjust the size of your espresso or lungo (or make a smaller ristretto), you can easily reprogram each setting to produce your preferred volume. Nespresso offers handy video instructions, but essentially you just hold down the espresso or lungo button, rather than pressing and releasing it, when brewing: Let go of the button to stop brewing when your drink is the size you want, and you set the machine to brew that amount every time.

Most rigs share common features, even if they are from different manufacturers. Here are some common elements to a typical espresso rig:- portafilterA portafilter is an assemblage of a brew basket, a handle, and a spigot. The espresso grounds go in here to be brewed.- groupheadThe grouphead is the place where the portafilter gets secured to brew coffee. Large machines have more than one grouphead. Up inside the grouphead there is a metal filter and a rubber gasket. - steam wandThis is a long metal tube that spits out steam. It will have a knob or a lever to control the flow of steam. Large machines may have more than one steam wand.- hot water spigotThis spigot spits out boiling hot water for tea & americanos.- shot buttonsThese buttons send water through the machine into the portafilter. They are programmable to cater to individual tastes. The icons typically go like this : single shot, single long, double shot, double long. There is also usually a 'free pour' button, and sometimes a hot water button for the hot water spigot.- warming rackThis is a feature usually found only on commercial machines. The top of the rig is purposefully warm to heat mugs before coffee is poured into them.- pressure & temperature dial As an end user, you should not need these unless something is very very wrong. If something is very very wrong, you should call a technician.

In other offices I've seen signs saying not to waste milk.This is great advice, but know that milk should never be steamed twice. Instead, try to learn to steam the right amount of milk.The proteins in milk break down only once- any further heating will scald the milk and cause a burnt taste.Eyeballing the milk can be tricky when you are first starting out. A good way to measure is to take your mug and fill it with cold milk 2/3 of the way full. Pour that into the metal steaming pitcher. The milk will expand when heated. When it's not in use, water pools in the bottom of the steam wand. You'll want to purge this before starting to steam your milk. Just give the lever a quick tug until steam comes out.It's not necessary to rotate the steam wand in the pitcher as long as you are able to create a vortex of milk. By angling the pitcher and slowly moving it around, you should see a small whirlpool appear in the milk. This whirlpool will evenly heat your milk- so once you've found it - keep it there.Every wand (and pitcher) has a different sweet spot- so this will take some experimentation to get right. For lots of foam, let the steam wand float right below the surface of the milk once you have found the sweet spot. This integrates more air into your milk and creates foam. The milk will expand as it gets hotter, so keep following just beneath the surface as it slowly rises.For no foam, bury the end of the wand deeper in the milk and find the vortex.Stop steaming when the milk has reached the temperature you desire. Typically, this is around 150f.I hold my hand on the side of the metal pitcher to feel how warm it is. When it's too warm for me to touch comfortably, I stop.IMMEDIATELY CLEAN THE STEAM WAND.Because the steam wand is hot, the leftover milk will cook into the wand and is a health hazard. Take a paper towel, fold it in fourths and wet it. Wrap the towel around the end of the steam wand and hold it. Give it a few short bursts of steam, being careful that your hand is protected by the towel.This pushes any extra the milk out of the wand. Take the towel and wipe off the outside of the wand to clean off all residue.

Henry H - Thanks so much for taking the time to answer. Both the single shot & double shot baskets are clean. I took your advice and got some coarser coffee. I tried pulling shots thru both the single and double baskets. On the single, there was leakage around the portafilter -- it also didn't feel as tight as it usually has when I lock the portafilter in place before pulling shots (we use only the double basket when using the machine). On the double, I heard the machine pressurize - no leakage around portafilter....a beautiful shot *began* to pull....then stopped. So....am guessing pump.....shoot. Will have to look at the page describing replacement and see if I think we can do it. Thanks again.

The amount of coffee used to pull a single shot of espresso is very small. A thin coffee bed in the portafilter (the removable filter basket used to brew espresso) makes it more difficult for the barista to properly tamp the coffee (pack it down into a smooth even puck). Pulling a double shot allows the barista more room for error, and produces a more consistent beverage. 041b061a72